Potage Jacqueline Recipes

Steps:

• Melt the butter in a saucepan and saute the onions until translucent, stirring every once in a while.
• Add the celery and ginger. Cook until the onions brown.
• Add the sweet potatoes, water, bay leaf, salt and pepper. Bring to a rapid boil.
• Reduce the heat, cover, and simmer 15-20 minutes, until the sweet potatoes are tender.
• Retrieve the bay leaf and toss it.
• Puree the soup mixture with the milk and cream in a food processor (I needed to do this in two batches).
• Reheat gently, adding more salt and pepper is desired.
• Don't boil the soup, or it will curdle!
• Done!

Steps:

• Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
• Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
• Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
• Good hot, cold or room temperature.
• Variations:.
• The following may be simmered with the potatoes and leeks at the start:.
• Sliced or diced carrots or turnips.
• Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
• Half-cooked dried beans, peas, or lentils, including their cooking liquid.
• The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
• Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
• Shredded lettuce, spinach, sorrel, or cabbage.
• Diced, cooked leftovers of any of the preceding vegetables.
• Tomatoes, peeled, seeded, juiced and diced.